St. Clair MN; Casa Grande AZ | Ours:
130 pounds cabbage, about 35 head.
1/2 Cup salt per 10 pound layer of shredded cabbage
Tamp with old redwood tamper
Cover with cheesecloth, a plate, and rock or other weight.
Ferment at room temp 75 plus for 5-6 weeks until it tastes done.
We are trying Redmond fine salt this year.
Don't break your crock tamping! I will be tamping in a plastic barrell from now on. Cracked my 20 gal Redwing.
Good luck!
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Saurerkrauit recipes?
